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Hawaiian Bread




List of Ingredients



• 1 large potato
  
• 2 Tablespoons sugar
  
• 1 package active dry yeast
  
• 1/4 milk
  
• 1 teaspoon salt
  
• 1/4 cup butter or margarine
  
• 3 large eggs
  
• 3/4 cup sugar
  
• 4 cups flour (or more)
  






Instructions



1. Boil potato until soft. Save 1/4 cup of the water the potato was boiled in and cool to lukewarm. Mash potato and measure out 1/2 cup. Add 2 Tablespoons sugar and the yeast to the lukewarm potato water, stir to dissolve.
   
2. Stir in mashed potato and set mixture aside to double in bulk. Scald milk, add salt and cool to lukewarm. Melt butter and cool.
   
3. In a large warm mixing bowl (run hot water over the bowl and dry before using), beat eggs. Remove 1 Tablespoon of the eggs to use for brushing tops of loaves. Gradually, beat in sugar, then melted butter. Combine egg and yeast mixtures. Blend throughly.
   
4. Add 1-1/3 cups of the flour and 1/4 cup milk. Beat until completely mixed. Add another 1-1/3 cups flour and beat until blended, (all ingredients should be in your bowl now except for the last of the flour you will be kneading with).
   
5. Turn out the dough on a floured surface. Add the last 1-1/3 cups flour or more if needed to made a smooth, not sticky dough and knead until smooth and elastic, 75 to 100 times.
   
6. Make a ball of dough, place in an oiled bowl, cover with damp cloth, and let rise in a warm place. When double in bulk, punch down, divide dough into 2 round balls and place on 2 oiled pie pans or in oiled bread pans. Allow it to double in bulk (about 1 hour). Preheat oven to 350. Brush loaves with beaten eggs. Bake for 35-45 minutes or until brown and done.